Nnank76 Posted October 25, 2021 Share Posted October 25, 2021 Off. No way. Went straight in my belly! Thought Id splurge on a 1kg black angus cattlemans for my birthday. Was so worth it. Kept it simple, a rub of salt, pepper and garlic. On the kj at about 180c. Was on for about 30 minutes before I pulled it off for resting. Was 56c IT. Then opened up the vents while it rested. Seared for a couple of minutes either side. Served it up with a homemade bernaise sauce, crispy potatoes and a rocket salad. BURGER MEISTER, daninpd, jark87 and 7 others 10 Quote Link to comment Share on other sites More sharing options...
jark87 Posted October 25, 2021 Share Posted October 25, 2021 Very nice cook and great job of plating! Quote Link to comment Share on other sites More sharing options...
Nnank76 Posted October 25, 2021 Author Share Posted October 25, 2021 8 hours ago, jark87 said: Very nice cook and great job of plating! Thanks. I almost forgot to take that photo. I did forget to post this one though. JKC, Ginger Ale, PHEAD and 7 others 10 Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted October 25, 2021 Share Posted October 25, 2021 Very nice indeed. That is definitely my kind of steak cook and I love to sit down to plate that looks like yours does. You know in reality, we begin eating with our eyes even before we put the first bite in our mouths. Fine Job, Sir. Well done. Love the cutting board as well. What kind of wood is that? Nnank76 1 Quote Link to comment Share on other sites More sharing options...
CentralTexBBQ Posted October 26, 2021 Share Posted October 26, 2021 typically, the only thing I want on my steak is... steak. In this case, the only thing I want on my steak is plate... Fantastic looking cook Nnank76 1 Quote Link to comment Share on other sites More sharing options...
Nnank76 Posted October 26, 2021 Author Share Posted October 26, 2021 9 hours ago, keeperovdeflame said: Fine Job, Sir. Well done. Love the cutting board as well. What kind of wood is that? Thank you. Nothing better than a quality rib eye! The chopping board is camphor laurel. Not sure what the ends are, all though its probably the same and been stained. It used to have a really beautiful smell which has faded over the years Quote Link to comment Share on other sites More sharing options...
len440 Posted October 26, 2021 Share Posted October 26, 2021 Great looking steak and meal except for the sauce. But that is just a personal preference. If I ever get down under I will be looking for you, to have dinner with. Good job Nn Nnank76 1 Quote Link to comment Share on other sites More sharing options...
Nnank76 Posted October 29, 2021 Author Share Posted October 29, 2021 Always welcome! Quote Link to comment Share on other sites More sharing options...
Nnank76 Posted October 29, 2021 Author Share Posted October 29, 2021 On 10/27/2021 at 12:17 AM, len440 said: Great looking steak and meal except for the sauce. But that is just a personal preference. If I ever get down under I will be looking for you, to have dinner with. Good job Nn Always welcome Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted October 30, 2021 Share Posted October 30, 2021 That looks great, I'd like to know more about those potatoes. Quote Link to comment Share on other sites More sharing options...
Nnank76 Posted November 6, 2021 Author Share Posted November 6, 2021 On 10/30/2021 at 11:00 AM, TKOBBQ said: That looks great, I'd like to know more about those potatoes. Sorry haven't been on for a but and only just saw this. I cheat with the potatoes a bit. Par boil then and then let them dry out. Heat up a cast iron skillet with a load of oil in on the stove. Pop in the potatoes toss them around and then put it into a hot oven @200c for about 40 minutes. Flipping half way through. At the flip I tend to put a spatulor on and squash them a bit. For an extra rich dish can use duck fat instead of oil. I sometimes put in garlic or rosemary. Thymes another one too. JKC and TKOBBQ 1 1 Quote Link to comment Share on other sites More sharing options...
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